JPH0142658B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for polishing thiocholates coated on foods. BACKGROUND ART Conventionally, various types of thiokolate-coated confectionery, in which Western confectionery such as cakes are coated with thiokolate, have been commercially available. The thiyocolates used to coat these sweets are generally variously referred to as covering thiyocolate, coating thiyocolate, enrobing thiyocolate, or thiyocolate for western raw materials. There are white thioyokolates that do not. The oils and fats used in these thiocholates are rarely tempering type oils, such as cacao butter or similar cacao substitute fats, which require tempering treatment when coating the thiocholate, and non-tempering type oils, such as margarine. Alternatively, oils and fats with a wide range of plasticity used for shortening and the like have been used exclusively. Therefore, it is undesirable to use a large amount of cacao mass containing about 50% of tempered cacao fat in these thiocholates, as it may cause blooming or graining, and cocoa powder made by defatting the cacao mass is usually used. It was a chiyokolate with a strong cocoa flavor. However, with the recent trend toward higher quality products, there has been a strong desire for a coated thiokolate containing a large amount of cacao mass and/or cacao butter, which is rich in cacao aroma and taste, even if it requires tempering treatment. By the way, thiyocolate-coated confectionery is usually made by simply coating the surface of the confectionery with molten thiyocolate using an appropriate method, but when tempered thiyocolate is used, the surface has a poor luster, with almost no luster. It has the following drawback. In the course of intensive research to solve the above-mentioned drawbacks, the present inventor applied liquid oil to the surface of the food to be coated in advance, coated it with tempered thiokolate, and after the thiokolate solidified, overnight. When it was left at about 30°C, it was found that the surface of the thiokolate became very glossy. The present invention was completed based on the above knowledge, and consists of subbing the surface of food with oil and fat, coating it with thiocholates, and then heating the product to 27 to 32°C after solidifying the thiokolates. This is a polishing method for coated tyokolates that is basically left to stand. The present invention will be explained in detail below. First, it is necessary to prime the surface of the target food with oil or fat. It seems best to use so-called liquid oils that are liquid at room temperature, such as salad oil. ℃ less than 40%, preferably less than 20%,
An oil or fat having a content of 20% or less, preferably 15% or less at 20°C may be used. The undercoating method may be by using a brush or by spraying, in short, the surface of the food to be coated with thiokolate may be coated. Next, a tempered thiokolate compound is coated on top of it. From the viewpoint of flavor, it is most preferable to use so-called pure thiocolate, which is composed entirely of cacao butter as the fat and oil component.
For example, processing obtained by selectively transesterifying any position of triglyceride using shea butter, palm oil, salcido butter, iritzpe butter, kokum butter, Molar butter, mango kernel oil, or their fractionated oils or enzymes. It is also possible to use thiocholates, which are mixed with conventionally known tempering-type cocoa substitute fats such as fats and oils or synthetic oils, and these cocoa substitute fats have characteristics such as melting point and solid fat content index (SFI) curve. It is a substitute fat with excellent melting properties that is very similar to that of cacao butter, and is compatible with cacao butter, so it can be substituted for cacao butter in a desired amount. The food may be coated with these thiocolates by any conventionally known method, such as by coating the food over the food or by dipping it in the thiocollate. Then, after the thiyocholates have solidified, approximately 27 to 32
Leave to warm at ℃. Temperatures below 27°C are not very effective, and temperatures exceeding 32°C are undesirable as there is a risk that the thiokolate itself will melt. Needless to say, it is okay to exceed the above. In addition, according to the present invention, when using milk tyokolate, the temperature is 27-32°C, preferably 27-30°C.
It seems best to leave it at 29-32°C, preferably 29-30°C when using sweet thiokolate. The leaving time may be about 8 to 24 hours, preferably about 10 to 16 hours. In particular, even if the product is left for several days beyond the upper limit, no significant effect will be obtained, and on the contrary, exposing the product to high temperatures for a long time will cause deterioration of quality, so it is better to keep the product as short as possible. Thus, according to the present invention, the gloss of the thiokolate coated on confectionery can be quickly and easily improved, and the texture is also improved without becoming crunchy. The confectionery to which the method of the present invention is coated with thiokolates include biscuits, cutlets, puff pastry, sponge dough,
Baked confectionery products such as butter dough can be exemplified. Examples are given below to further clarify the effects of the present invention. Example 1 Sponge cake (4 cm x 3
Prepare 8 pieces (cm x 3 cm), use a brush to undercoat the surface of each with salad oil, then apply tempered fluid sweet chiyocolate (pure chiyocolate) on top and solidify at about 20 ° C. rear
The samples were left at 20°C, 25°C, 27.5°C and 30°C for about 12 hours and 4 days. Thereafter, the temperature was returned to room temperature and the surface of the thiokolate was observed. For comparison, samples without salad oil undercoating were conducted under similar conditions and used for comparison. The luster is evaluated using a score from 1 to 5, with 5 points for the best, 4 points for the good, 3 points for the fair, 2 points for the average, and 1 point for the poor. It was hot.

【table】

[Table] As is clear from the above results, the product coated with salad oil according to the method of the present invention had a very good gloss on the surface of the coated thiokolate. In addition, almost no difference was observed between 12 hours and 4 days later. Example 2 The same procedure as in Example 1 was carried out except that milk thiyocolate (pure thiyocolate) was used. The results are as follows.

[Table] As shown in the above results, the product coated with salad oil according to the method of the present invention as in Example 1 had an extremely good gloss on the surface of the coated thiokolate.
In addition, compared to the sweet thiyocholate used in Example 1, it appears that the milk thiyocholate is sufficiently effective even at slightly lower temperatures. Also,
Similar to the case of Example 1, no difference was observed between 12 hours and 4 days later. Examples 3 and 4 All experiments were carried out in the same manner as in the previous example except that the base coating oil and fat and thiokolate were used in the following formulations. (1) Undercoat oil combination Hardened rapeseed oil (melting point 35.0°C) 28% Rice bran oil 70% Super hardened rapeseed oil 2% SFI value (%) 10°C: 20, 20°C: 15, 30°C: 10 (2) Thiokolate combination

【table】 The coating results are as follows.

【table】

[Table] As shown above, when the evaluation results were expressed in scores, they were the same as in Examples 1 and 2, respectively.
Examples 1 and 2 were slightly better. Examples 5 and 6 All experiments were carried out in the same manner as in the previous example except that natural butter was used as the fat. In addition, the SFI value (%) of natural butter is 10℃:
35.2, 15℃: 25.7, 20℃: 14.2, 30℃: 3.8 The coating results are as follows.

【table】

【table】

[Table] When using milk chocolate type,
The results were the same as in the previous example, which was good, but when the sweet thiokolate type was used, it was slightly inferior to the previous example. However, the results were better than those without base coating.

Claims (1)

[Claims] 1. The food surface is prime coated with oil and fat, a thiocholate is coated thereon, and after the thiyocholate has solidified, it is left heated at 27 to 32°C, preferably 27 to 30°C. A method for polishing coated thiokolates. 2 The heating time is 8 to 24 hours, preferably 10 to 24 hours.
The method according to claim 1, wherein the duration is 16 hours. 3 As an oil or fat, the solid fat content index value (SFI) is 10.
Preferably less than 40% (based on weight, same below) at °C
2. The method according to claim 1 or 2, wherein the amount of fat or oil is 20% or less, preferably 15% or less at 20°C. 4. The method according to any one of claims 1 to 3, wherein so-called liquid oil, which is liquid at room temperature, is used as the fat or oil. 5. The method according to any one of claims 1 to 4, wherein a tempering type thiocholate is used as the thiocholate.